Bacon Jam

Adapted from Not Quite Nigella [1]

In a large, heavy-bottomed pot or straight-sided sauté pan cook the bacon in batches over medium high heat until it's lightly browned and just starting to crisp. Transfer to a paper-towel lined plate.
Add the onion and garlic and cook over medium heat until soft and translucent, 10-12 minutes.
While the onion cooks, slice the bacon into 1-inch strips.
Return the bacon to the pan and add the brown sugar, Sriracha, coffee, apple cider vinegar, and maple syrup. Bring to a boil and reduce to a simmer.
Simmer over low heat, stirring every now and then to prevent sticking, for 3-4 hours, or until it has a thick, jam-like consistency and deep rich brown color.
Let cool for 20 minutes than transfer to a food processor. Pulse for several seconds to finely chop and blend the jam. Season to taste with additional vinegar, Sriracha, and salt.
Allow the solids to settle, then skim off as much of the fat as possible, and split between two 4-ounce glass jars.
Serve at room temperature with crackers, crostini, or on a burger.